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Chilled Yellow Pepper and Buttermilk Soup

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Chilled Yellow Pepper and Buttermilk Soup

  • 3 bunches scallions, white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped
  • 3 large yellow bell peppers\cooked, seeded and chopped
  • 2 tsps. vegetable oil
  • 3 cups water
  • 2 cups buttermilk

Heat oil in a heavy nonstick skillet over medium high heat. Saute
chopped scallions and bell peppers 3-4 minutes, stirring occasionally until
softened. Add water and simmer 15 minutes, or until peppers
are very tender. Transfer mixture to a blender and puree. Transfer to a bowl and
stir in buttermilk, scallion greens and salt and pepper to taste.
Cover and Chill. Soup may be made 1 day ahead and chilled.